3 courses £35.00

Starters

v Warm goats cheese, caramelised onion & tomato tart, aged balsamic and basil oil.
v Garlic & herb flatbreads, hummus, baba ganouj & green olive tapenade.
• Local game terrine, fig & port chutney, sour dough toast.
• Fish soup, rouille, croutons, gruyère.
• Cornish crab salad, bloody mary mayonnaise, avocado & pink grapefruit
• Potted foie gras & chicken liver parfait, red onion marmalade, toasted brioche.
* Lobster, new potato and tarragon salad, tomato & fennel vinaigrette (£3.50)

Mains

• Seared John Dory, diver scallop, wild mushrooms & salsify, chive butter.
• Spiced sea bass fillet, king prawns, spiced charlotte potatoes & seasonal greens, minted yoghurt.
• Roasted local pheasant, game croute, French beans & bacon, red wine jus.
• Moroccan spiced rump of local lamb, harissa, chargrilled Mediterranean vegetables, barley couscous.
v Lightly spiced mascarpone, tomato & red pepper filo parcel, lentil, lemon & mustard salad.
• Slow roasted pork belly, apple, ginger & shallot relish, fondant potato & winter greens
* Buy Robert Jacksons Old Spot pork from his farm 01491 681145.
* Aberdeen Angus fillet steak, garlic parsley butter, skinny chips, green salad (£3.50).

Sharing Bowls

Our main courses don’t particularly need side orders, but if required we recommend the sharing bowls (1 bowl between 4 guests)
* Crispy roasted sea salt & black pepper new potatoes with garlic and rosemary (£5.00).
* Winter greens & fine beans, shallots & herbs (£5.00).

Desserts

• Local & British artisan cheeses, oatcakes, celery, grapes & fruit chutney.
* Glass of Fonsecca late bottled Vintage Port (£5.00).
• Crème brûlée, shortbread biscuit.
• Warm fig & almond tart, fig syrup & almond ice cream.
• Dark chocolate & peanut butter fondant, toffee ice cream.
• Drambuie parfait, marinated prunes, almond wafer.
• American style blueberry & lemon pancakes, blueberry compote & crème fraîche.

v = vegetarian dish
* = surcharge applies